燉蛋: use the whole egg
燉鮮奶: just use egg white
1 egg/ 1 egg white (depending on what you want to make
milk (about 180-200 ml, depending on the texture)
steps: egg + milk + 1 tbs sugar -- whisk together (may add 1 teaspoon ginger juice )
use a drainer to get rid of the 'lup lup'
put into bowl (normal rice bowl) and cover with tin foil
steam for 10 mins
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